4spatchcock, butterflied and halved6 clovesgarlic, thinly sliced6spring onions, cut in half crossways6 (about 550gm) bulbs baby fennel, quartered250ml (1 cup) dry white wine60ml (¼ cup) extra-virgin olive oil400 gmpodded peas, cooked1 tbspfinely chopped mint
Preheat oven to 200C. Place spatchcock in an ovenproof dish and scatter with garlic, fennel and spring onions. Pour over wine and olive oil and season generously with sea salt and freshly ground black pepper and bake for 40 minutes.
Stir in peas and mint and cook for a further 10 minutes before serving.